Risotto-Style Strawberry Rice Pudding

1. 1

   Cut strawberries into medium-size dice.

2. 2

   In a small saucepan over medium-low heat, add strawberries, 1/4 cup sugar, and lemon juice.

3. 3

   Cook until berries are soft and the juices have thickened slightly, about 10 to 15 minutes.

4. 4

   Set aside to cool.

5. 5

   Heat the milk in a medium saucepan over medium-low heat until it starts to steam.

6. 6

   Remove one cup of milk, set it aside, and keep it warm.

7. 7

   Stir into the larger pan of milk the remaining sugar, the vanilla bean and seeds, and the rice.

8. 8

   Lower heat and cook, stirring constantly, until the rice is tender, about 20 minutes.

9. 9

   Add the reserved milk, lemon zest, butter, and salt.

10. 10

    Stir well and remove from the heat.

11. 11

    This should have a more liquid consistency than regular risotto.

12. 12

    To serve, layer rice pudding and strawberry mixture in tall clear glasses.

13. 13

    Chill.

* Per serving · 4 servings · Values may vary.